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Categories: Fish and Shellfish, Mains

Cilantro shrimp with lemon grass rice and coconut

I crave Thai food weekly. Because I can't get to my favorite restaurant that often, this recipe tides me over until my next visit. It's based on a traditional spicy curry with a few twists and turns. The sharpness of ... Read more

Total time: 30 minutes | Serves 4
  • 2 1/4 cups water
  • 1 1/2 cups jasmine rice
  • 1 stalk lemon grass, root end trimmed and cut into 2-inch pieces
  • 1/4 cup sweetened flaked coconut
  • 1 tablespoon peanut oil
  • 1 1/2 tablespoons minced ginger root
  • 1 1/2 tablespoons minced garlic
  • 1 teaspoon Thai red curry paste
  • 2 cups coconut milk
  • 1 bunch cilantro, coarsely chopped
  • 1 1/2 pounds shrimp, peeled
  • 1/2 red bell pepper, chopped
  • 1/2 teaspoon Thai fish sauce (nam pla)
  • 2 teaspoons lime juice
  • Salt, pepper

Step 1Combine water, rice and lemon grass in medium saucepan. Bring to boil, reduce to simmer and cook, covered, 15 minutes. Remove from heat and let stand, covered, 5 minutes. Remove lemon grass from rice and discard. Keep rice warm.

Step 2Place coconut on baking sheet and toast at 375 degrees until golden brown, about 8 minutes, stirring once. Remove from oven and cool.

Step 3In large skillet, heat oil over medium-high heat. Add ginger, garlic and curry paste and cook 1 minute, stirring constantly. Add coconut milk and simmer until thickened, about 3 minutes. Remove sauce from heat and place in blender with cilantro. Puree until smooth, 2 minutes. Return sauce to skillet, bring to simmer and add shrimp and red pepper. Simmer until shrimp are just pink, 4 to 6 minutes. Add fish sauce, lime juice and season with salt and pepper. Serve with rice. Top with toasted coconut.

Each serving:
694 calories; 515 mg sodium; 332 mg cholesterol; 31 grams fat; 62 grams carbohydrates; 43 grams protein; 2.72 grams fiber.
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